Today I’m sharing a real nice one! It’s a delicious African soup (sadly, I don’t know which part of Africa, and I think that’s a bit of a problem, because I hate when people refer to the whole freakin continent when it’s a really huge and diverse area!)

After making the Cauliflower White Sauce for my spaghetti, I had a lot of white sauce to spare, since I doubled the batch. It got me thinking - what else can I do with this white sauce? This is how this Vegan Moussaka was born…

What I love about this dessert is how the many flavours change in your mouth - you start with a pretty simple sugary kick, then the orange zest and juice come in and the almonds kick in. It’s kind of crunchy and soft at the same time. I love it!

This dreamy creamy potato soup is definitely one of my favourites and one that I’ve made at least a hundred times. This recipe is perfection in a bowl: creamy, filling, healthy. And it’s vegan, of course!

Jerusalem artichokes sound a bit bougy, but this vegetable is inexpensive and tastes great. You can make it into a soup or simply roast them, but this recipe makes an artichoke puree which is then combined into a risotto.